Category: F

The area of a tire that is in contact with the surface of the road.  

The brightness of a surface resulting from illumination and reflection of the surface.  

A technique of social influence in which a small favor is requested first in order to increase later compliance with a more extreme request.  

The amount of light on a surface that can be seen at a distance of one foot from a lightened standard candle.  

In botany, in liverworts, mosses, and many vascular plants, the part of the embryo that remains in contact with gametophytic tissue, absorbing food from it and serving as an organ of attachment. The end part of the leg on which a person stands. That part of the leg below the ankle; also called pes. The…

A stylized food habit that has evolved as an adaptation to the physical and social environments.  

Commercially prepared nutrients for the purpose of adding nutrients to a person’s diet consist mainly of vitamins and minerals.

All food labels must contain the name of the product, the net contents or net weight, the name and place of business of the manufacturer, packer, or distributor. In addition, ingredients must be listed according to the largest amount by weight being listed first following in descending order of weight by the other ingredients. All…

The application of ionizing radiation, e.g., X-rays, or beta rays, to foods to kill organisms, inhibit growth, or delay ripening. Preservation technique based on the irradiation of food with X-rays. The preservation of foods with ionizing radiation. Radiation extends the shelf life of foods by decreasing the number of germs and insects present in them.…

A scheme or sequence of feeding relationships that link members of species of a biological community. The transfer of food energy from producers (green plants) to primary consumers (herbivores) to secondary consumers (carnivores). Dead organisms of all kinds are reduced to simpler chemicals by decomposers (bacteria and fungi), which make minerals available again for green…